Not everybody can make the mac and cheese at holidays. It’s an art form, and it’s sacred boos. That’s why I’m sharing this southern baked macaroni and cheese recipe that just may get you asked to do the honors. It uses a mix of different cheeses which you must hand grate for maximum melt. It also has a blend of a creamy texture and a casserole vibe. It’s perfectly spiced too. I know you can pull this off. I also have a tutorial video that will help you out. Give it a go.
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Video Tutorial
How To Make Baked Macaroni and Cheese
- In a heavy saucepan, whisk in cream, half-and-half, and butter over medium-low heat. Add black pepper, red pepper flakes, nutmeg, and mustard, and whisk in flour. Cook the mixture until there are no more flour lumps.
- Whisk in the cheddar, manchego, and Gruyere. Keep cheese sauce on low heat until ready for the baking dish.
- Using a stockpot or Dutch oven, bring water to a boil. Sprinkle in salt. Put in the pasta and cook. The macaroni should not be mushy. Drain and transfer to the prepared baking dish.
- Mix the eggs well into the pasta. Next, pour cheese sauce over the macaroni and stir well. Sprinkle paprika on top if desirable.
- Bake until you have a golden crust.
- Let cool before serving.
Southern Baked Macaroni and Cheese
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Equipment
Ingredients
- 6 tablespoons unsalted butter divided
- 1/2 cup heavy cream
- 2 cups half-and-half
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground mustard
- 2 teaspoons all-purpose flour
- 3 1/2 cups shredded sharp cheddar cheese about 1 pound
- 1 cup shredded manchego cheese about 1/4 pound
- 1 cup shredded Gruyere cheese about 1/4 pound
- 8 cups water
- 1 1/2 teaspoons coarse salt
- 1 pound elbow macaroni
- 2 large eggs beaten
- 1/2- 1 teaspoon smoked paprika optional
Instructions
- Preheat oven to 350. Prepare a 9×13-inch baking dish with 2 tablespoons butter.
- In a heavy saucepan, whisk in cream, half-and-half and 4 tablespoons butter over medium-low heat. Add black pepper, red pepper flakes, nutmeg, and mustard, and whisk in flour. Cook the mixture about 2 minutes, until there are no more flour lumps. The mixture should not be bubbling. If so, reduce heat.
- Whisk in the cheddar, manchego, and Gruyere. Keep cheese sauce on low heat until ready for the baking dish.
- Using a stockpot or Dutch oven, bring 8 cups of water to a boil. Sprinkle in salt. Put in the pasta and cook for about 8 minutes. The macaroni should not be mushy. Drain and transfer to prepared baking dish.
- Mix the eggs well into the pasta. Next, pour cheese sauce over macaroni and stir well. Sprinkle paprika on top if desirable.
- Bake for 40 minutes, until you have a golden crust.
- Let cool for 10 minutes before serving.
Video
Notes
How To Store & Reheat
If you’re planning on storing your leftovers in the same baking dish it was made in, all you need to do is bring to room temp, cover it in a thin layer of foil and place it inside the fridge. It should be good for about 3-4 days. To reheat pop the covered dish in a 350°F oven, and let it warm up for around 20 minutes until it’s hot and bubbly again. To freeze, transfer it into an airtight container or a freezer-safe resealable bag. When frozen, it can maintain its quality for about 1 to 2 months. Just remember to thaw it thoroughly in the fridge overnight before reheating.Nutrition
Recipe Tips
- Don’t Overcook It: Just cook the pasta until al dente. It will continue to cook in the oven. If you overdo it, it will be mushy.
- Patience is Key: When whisking the cheese sauce, keep the heat on medium-low so it doesn’t get grainy. Slow and steady so it is smooth.
- Golden Crust Perfection: For the perfect finish, keep an eye on the baking process, and adjust the time accordingly.
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Recipe Help
Yep! Feel free to experiment with other cheeses. Just ensure they have good melting properties for that perfect gooey texture.
Just make sure you don’t overcook the cheese sauce.
Yep! Follow the instructions until step 5, cover the dish tightly, and refrigerate. When you’re ready to serve, proceed with baking as directed.
More Mac & Cheese Recipes
- Lobster Mac And Cheese
- White Cheddar Mac And Cheese
- Cauliflower Mac And Cheese
- Slow Cooker Mac And Cheese
- Velvetta Mac and Cheese
- Brisket Mac And Cheese
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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I’m not a fan of the nutmeg (I’ve used this recipe since last Christmas and I’m just figuring that out). Does the nutmeg have to be in there? Can the nutmeg be replaced with another ingredient or taken out?
You can certainly omit it.
Regarding “Grainy Texture”, could be if using packaged grated cheese? Many extra preservatives are used. Best to buy a Block of cheese and grate yourself. Always leave
cheese out at least an hour before cooking; and always cook cheese on medium heat & use a good whisk while stirring.
Can you make this the night before serving?
absolutely! Just place the casserole in the fridge before baking then bring back to room temperature before you bake.
Hello. If I want to double the serving size for a larger party should I just double all of the ingredients used? I made your recipe last year and loved it!
Yes I believe so. I haven’t doubled but it should be just fine.
I made this last year for Thanksgiving and plan on making it again this year. Can you do it a day in advance and then bake the next day? I think that’s what I did last year. It was a big hit.
Absolutely. Just bring it back to room temperature before you bake it.
Tried your recipe yesterday, getting in practice for Thanksgiving. The flavor was spot on, and we’re Mac n Cheese snobs, but it came out grainy. Any suggestions on what went wrong? Thinking it was the cheese or cook time.
The texture was grainy? That’s strange. You can always omit the eggs if you would like a smoother texture as well but make sure your cheese sauce is smooth before baking.
I’ve never used eggs in mac & cheese, but I know a lot of folks do. Can the eggs scramble a little if the pasta is warm when you stir them in & then the warm sauce goes in? Wondering if that’s the “grainy”. Or the cheese sauce got too hot on the stovetop & then the sauce “broke” in the oven. I’ve had that happen : /
my first time ever making this! it was wonderful. I followed the recipe as written including the nutmeg and mustard and pepper etc. Results; delicious. A keeper. But I think I over baked it trying to get that great crispy crust.It wasn’t dry, but just sort of gelled together as it cooled. Nonetheless, it was excellent and I had plenty to send to my neighbors. I am a very pleased Yankee!
4 stars only because the butter was way over the top in prepping the pan. Next time 1Tbsp is fine.
I have tried countless recipes searching for the perfect southern baked mac and cheese. Let me tell you… this is it! It’s perfection in a dish. This is the one that the lady brings to church and looks at you sideways when you ask for the recipe. This will be saved and passed down to my daughter as the ultimate mac and cheese! Thank you so much for sharing ☺️
Wonderful recipe! Because I am allergic to milk, I’ll be substituting home-made cashew milk. I call this recipe by “Southern Style.”
What’s the purpose of the egg? Can or should it be omitted?
It helps to bind this mac but that is a personal decision.